Noisettes D’Agneau – Lamb
bestcook 2 ea Lamb, racks 1 md Onion, chopped 1 md Carrot, chopped 2 tb Parsley…
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Le Carre D’Agneau Roti a La Fleur De Thym – Lamb
2 Lamb, (racks – about 2 — pounds each), Frenched, — (reserve blade bones and…
Read MoreJarrets D’Agneau a La Grecque – Lamb
4 Lamb, shanks 3 Garlic, cloves, slivered Salt (to taste) Pepper (to taste) 2 md…
Read MoreCajun Spice – Ornish – Basics
4 tb Paprika 2 tb Onion powder or flakes 2 tb Garlic powder or flakes…
Read MoreWhite Chocolate Mousse – Great Chefs – Basics
1 c Sugar 1/2 c Water 8 lg Egg whites 6 lg Egg yolks 1…
Read MoreVeal Stock – Master Chefs – Basics
2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR — combination of veal —…
Read MoreVeal Glaze – Master Chefs – Basics
1/2 c Stock, veal ** OR ———————————VEAL STOCK——————————— 2 tb Oil, vegetable 6 lb Bones,…
Read MoreSalmon Mousse – Great Chefs – Basics
1 c Salmon, filet (@ 8 oz per — stuffed fish) 1 lg Egg white…
Read MoreRoast Beef Puree – Master Chefs – Basics
4 md Beets, with greens, stems — trimmed, (save greens) 1/2 ts Oregano, dried 1/2…
Read MoreRed Wine Sauce – Great Chefs – Basics
1/2 c Oil, olive 1 lb Bones, salmon 1 lb Butter 2 c Mirepoix 4…
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